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K
Karin Schroën
Laboratory of Food Process Engineering
61
H指数
403
论文数
1.4W
被引数
0
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171
发表时间
发表时间
IF
被引数
Comparative analysis of cold microfiltration performance of cow and camel milk: Flux behavior, fouling mechanisms, and protein separation
牛乳和骆驼乳低温微滤性能的比较分析：通量行为、污染机理及蛋白质分离
LWT
IF
0
2025-11-19
0
OA
AI
Mairaj Khalid; Gafar Babatunde Bamigbade; Mutamed Ayyash; Karin Schroën; Nayef Ghasem; Akmal Nazir
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Microfluidic Approaches to Pickering Emulsions and Foams: Strategies, Challenges, and Promising Applications
微流控技术在皮克林乳液和泡沫中的应用：策略、挑战与前景应用
Small
IF
12.1
2025-10-29
0
OA
AI
Xuefeng Shen; Fathinah Islami Hasyyati; Karin Schroën; Jasper van der Gucht; Siddharth Deshpande
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Fibre–emulsifier interactions shape the lipid digestion behaviour of high internal phase emulsions
纤维-乳化剂相互作用塑造了高内相乳液的脂质消化行为
Food Hydrocolloids
IF
12.4
2025-10-22
0
OA
AI
Yifeng Lu; Lingfeng Wu; Aprilia Nur Khasanah; Maarten Schutyser; Lu Zhang; Karin Schroën; Meinou Corstens
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Bulk and Interface Properties determine the Thermal Stability of Potato- and Faba Protein-stabilized Emulsions
体相和界面性质决定了马铃薯蛋白和菜豆蛋白稳定乳液的 thermal stability。
LWT
IF
0
2025-09-08
0
OA
AI
Jiarui Cao; Meinou N. Corstens; Karin Schroën
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Electrically driven protein capture and release using polypyrrole thin films
电驱动蛋白捕获与释放使用聚吡咯薄膜
Separation and Purification Technology
IF
9
2025-09-01
0
OA
AI
Kieke de Boer; Karin Schroën
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Responsive Polyelectrolyte Brushes in Applications: Functions, Stimuli, and Design Considerations
响应性聚电解质刷在应用中的功能、刺激因素与设计考量
Advanced Materials
IF
26.8
2025-07-31
0
OA
AI
Leon A. Smook; Andreas Dahlin; Karin Schroën; Sissi de Beer
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Coalescence of oil droplets stabilised with β-lactoglobulin and/or phospholipids. A microfluidic study dedicated to the impact of temperature and phospholipid type
由β-乳球蛋白和/或磷脂稳定的油滴聚并。一项专门研究温度和磷脂类型影响的微流控研究
Food Hydrocolloids
IF
12.4
2025-07-28
0
OA
AI
Kerstin Risse; Fathinah I. Hasyyati; Emma Hinderink; Karin Schroën
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Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems
粒子主导的双乳液：Pickering稳定化的概念、界面挑战及在食品体系中的新兴机遇
Future Foods
IF
8.2
2025-05-24
0
OA
AI
Anuj Niroula; Akmal Nazir; Karin Schroën
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Life cycle assessment (LCA) of chitin nanocrystal reinforced polylactic acid (ChNC/PLA) and polyethylene terephthalate (PET) packaging material
甲壳素纳米晶增强聚乳酸 (cnc/PLA) 和聚对苯二甲酸乙二醇酯 (PET) 包装材料的生命周期评估 (LCA)
CARBOHYDRATE POLYMERS
IF
12.5
2025-01-01
0
PRE
AI
Yanat, Murat; Voortman, Esther; Buijsse, Carla; Schroen, Karin
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From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles
从理论方面到实际的食品Pickering乳液: 与胶体食品颗粒的使用有关的形成，稳定和复杂性
ADVANCES IN COLLOID AND INTERFACE SCIENCE
IF
19.3
2024-12-01
0
OA
AI
Schroen, Karin; Shen, Xuefeng; Hasyyati, Fathinah Islami; Deshpande, Siddharth; van der Gucht, Jasper
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Interfacial protein adsorption behavior can be connected across a wide range of timescales using the microfluidic EDGE (Edge-based droplet GEneration) tensiometer
JOURNAL OF COLLOID AND INTERFACE SCIENCE
IF
9.7
2024-11-01
1
OA
AI
Santos, Tatiana Porto; Deng, Boxin; Corstens, Meinou; Berton-Carabin, Claire; Schroen, Karin
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Dynamic interfacial effects investigated by microfluidics: Formation and stability of droplets and bubbles
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
IF
7
2024-10-01
1
OA
AI
Deng, Boxin; Schroen, Karin
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Studying surfactant mass transport through dynamic interfacial tension measurements: A review of the models, experiments, and the contribution of microfluidics
ADVANCES IN COLLOID AND INTERFACE SCIENCE
IF
19.3
2024-09-01
1
OA
AI
Brigodiot, Camille; Marsiglia, Marie; Dalmazzone, Christine; Schroen, Karin; Colin, Annie
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Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?
包含豌豆蛋白和磷脂酰胆碱的混合界面: 调节乳液中脂质氧化的途径？
FOOD HYDROCOLLOIDS
IF
12.4
2024-08-01
2
OA
AI
Munch, Katharina; Takeuchi, Machi; Tuinier, Remco; Stoyanov, Simeon; Schroen, Karin; Friedrich, Heiner; Berton-Carabin, Claire
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Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions
FOOD RESEARCH INTERNATIONAL
IF
8
2024-07-01
0
OA
AI
Yang, Suyeon; ten Klooster, Sten; Nguyen, Khoa A.; Hennebelle, Marie; Berton-Carabin, Claire; Schroen, Karin; van Duynhoven, John P. M.; Hohlbein, Johannes
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Polymer-based stimuli-responsive systems for protein capture: capacity, reversibility, and selectivity
SEPARATION AND PURIFICATION TECHNOLOGY
IF
9
2024-06-01
5
OA
AI
de Boer, Kieke; Schroen, Karin
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Effect of pH on the emulsifying performance of protein-polysaccharide complexes
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF
3.5
2024-05-20
0
PRE
AI
Zhang, Ruyuan; Corstens, Meinou; Luo, Zisheng; Cao, Jiarui; Schroen, Karin
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收藏
Structural stability and release properties of emulsion-alginate beads under gastrointestinal conditions
FOOD HYDROCOLLOIDS
IF
12.4
2024-05-01
4
OA
AI
Wu, Lingfeng; Schroen, Karin; Corstens, Meinou
分享
收藏
Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics
SCIENTIFIC REPORTS
IF
3.9
2024-04-17
5
OA
AI
ten Klooster, Sten; Boerkamp, Vincent J. P.; Hennebelle, Marie; van Duynhoven, John P. M.; Schroen, Karin; Berton-Carabin, Claire C.
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Particle dispersion governs nano to bulk dynamics for tailored nanocomposite design
JOURNAL OF COLLOID AND INTERFACE SCIENCE
IF
9.7
2024-03-01
2
PRE
AI
Colijn, Ivanna; Postma, Erik; Fix, Raoul; van der Kooij, Hanne M.; Schroen, Karin
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研究方向
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合作学者
合作期刊
W
Willem M. de Vos
H 指数: 193 · 论文数: 1.3K
S
Stanislav N. Gorb
H 指数: 94 · 论文数: 1.2K
V
Vincenzo Fogliano
H 指数: 93 · 论文数: 700
W
Willem Norde
H 指数: 88 · 论文数: 439
J
Joseph J. Heijnen
H 指数: 87 · 论文数: 542
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